Old English Steak And Mushroom Pudding Recipes

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STEAK & KIDNEY PUDDING



Steak & kidney pudding image

This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens

Provided by Good Food team

Categories     Dinner, Main course

Time 4h40m

Number Of Ingredients 16

2½ tbsp dripping or vegetable oil
2 onions, halved and sliced
1 large carrot, diced
2 bay leaves
2 tbsp plain flour
1 tsp English mustard
400g diced lean stewing steak
2 kidneys (about 150g), halved, cored and cut into chunks
200ml stout
200ml strong beef stock
mashed potato and greens, to serve
300g plain flour
1 tsp baking powder
150g beef suet
soft butter, for greasing
chopped parsley (optional)

Steps:

  • Melt 1 1/2 tbsp of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden.
  • Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining dripping to the pan and fry the meat until browned.
  • Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 mins-1 hr 30 mins, stirring frequently, so that the flour in the sauce doesn't stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won't be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight.
  • To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside.
  • Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak & kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round with the sides to enclose.
  • Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan.
  • Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can't close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn't be required.
  • Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.

Nutrition Facts : Calories 904 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.6 milligram of sodium

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING



Old England Traditional Roast Beef and Yorkshire Pudding image

Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!

Provided by French Tart

Categories     One Dish Meal

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

10 lbs rib sirloin beef
salt & freshly ground black pepper
2 ounces beef drippings
English mustard powder (optional)
1 cup beaten egg
1 cup plain flour
1/2 cup milk
1/2 cup water
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

Steps:

  • Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
  • Preheat the oven to 220C/425F/Gas 7.
  • Put the joint of beef into a shallow baking tray or tin.
  • Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
  • Melt half of the beef dripping and pour over the meat and seasoning.
  • Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
  • When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
  • Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
  • Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
  • Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
  • To make the Yorkshire Pudding Mixture (Batter):.
  • Sift the flour into a large bowl.
  • and add the beaten eggs into the centre of the heap of flour.
  • Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
  • Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
  • Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
  • Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
  • Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.

Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8

OLD ENGLISH STEAK AND MUSHROOM PUDDING



Old English Steak and Mushroom Pudding image

This is a very impressive dish. This type of savory pudding has been lost in today's fast pace world. This takes 3 hours to cook, but it's so worth waiting for. Try this on Christmas Eve dinners, for the in-laws, or to impress that special someone.

Provided by southern chef in lo

Categories     Onions

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb chuck steak, diced
2 1/2 cups assorted mushrooms (mix them up such as chanterelles, ceps, queen bolete, shaggy ink caps, horn of plenty, oyster, or fi)
1 medium onion, chopped
3 tablespoons all-purpose flour
celery salt
fresh ground black pepper
3 dashes Worcestershire sauce
1/2 cup beef broth
2 cups self rising flour
1/2 teaspoon salt
6 tablespoons cold butter, grated
2/3 cup cold water

Steps:

  • To make the pastry, sift the flour and salt into a large bowl, and stir in butter. Add all the water and stir with a fork to form loose dough. Turn out onto a floured surface and press together without over working.
  • Brush a 5-cup pudding mold with oil or butter. Roll out the dough with a dusting of flour to form a 10 inch circle. Cut out a quarter section and save for top, line the mold and set aside.
  • Mix beef, mushrooms, onion, flour, and seasoning in a large bowl, transfer to the pastry-lined bowl. Add the Worcestershire sauce and beef broth. Bring overlapping pastry edges towards the center; moisten with water and cover the top with the leftover pastry.
  • Place a circle of wax paper on top of pastry, then cover the whole bowl with foil.
  • Boil 2 inches of water in a saucepan large enough to hold the bowl and cover with the lid. After water boils, lower the mold into the pan and cover. Steam for 2-1/2 hours, making sure the water doesn't boil out--add more if needed.
  • When ready to serve, unmold onto a plate and serve with steamed baby carrots and boiled red potatoes.

Nutrition Facts : Calories 706.6, Fat 40.4, SaturatedFat 20.1, Cholesterol 124.1, Sodium 1351.7, Carbohydrate 55, Fiber 2.7, Sugar 2.1, Protein 29.6

STEAK & MUSHROOM PIE



Steak & Mushroom Pie image

Comforting moist pie from "The Hairy Bikers" GF Nov 11

Provided by paulkiely

Time 3h25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cut steak into 3cm cubes and season. Heat 2tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid 'steaming' meat add extra tbsp of oil if pan is dry. Place beef in casserole dish and toss it in flour.
  • Heat oven to Gas 2 150C/130C fan. add 1 tbsp oil to pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft then mix with beef in casserole dish. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan.
  • Pour sauce over the beef add stock and bay leaf. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours.
  • Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). Remove from oven and cool.
  • To make the pastry rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Stir in egg and water mixture, bring together to form a dough and knead very lightly. Divide the dough into 2/3'ds for base and 1/3'ds for the top. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Remember to bring dough to room temperature before rolling.
  • Heat oven to gas 6 200C/180C fan. Roll out larger ball of pastry and use to line a greased 23cm (9") pie dish. HANDY TIP!! To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Crimp edges with fingers or fork, brush with beaten egg to glaze. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Serve with heated gravy.

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